Featured Cookbooks & Recipes

April 10, 2014 by
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With Passover and Easter right around the corner, this week's featured recipes include one for each holiday, but there are plenty more to choose from in the EYB Library for last-minute menu planning. You can browse more than  300 Passover recipes and  900 Easter recipes with online links and add the ones you'd like to try to your personal Bookshelf (if you are a free member,… read more

Cookbook giveaway – I Quit Sugar for Life

April 9, 2014 by
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Author, blogger and television host Sarah Wilson's cookbook, I Quit Sugar for Life, has just been released in the United States after enjoying considerable success in Australia and the UK. We're delighted to offer four copies of this book. You can learn more about Sarah's views on sugar in her inteview with EYB. For your chance to win a copy,… read more

The sweet life, sans sugar

April 9, 2014 by
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  Sarah Wilson is an Australian author, tv host, blogger and wellness coach. MasterChef fans may know her as the host of the first season of MasterChef Australia. Her cookbook, I Quit Sugar for Life, has just been released in the United States, so we asked Sarah to discuss the book and provide EYB members with information on sugars and… read more

Dash to the store no more?

April 9, 2014 by
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Amazon recently unveiled a new device being offered to select Amazon Fresh customers. The small wand is called Amazon Dash, and its aim is to simplify grocery shopping. The Dash coordinates with your Amazon Fresh account and operates by voice command or by scanning bar codes, adding items to your online grocery list. While Amazon Fresh currently operates in only three… read more

Let’s Talk Lunch

April 8, 2014 by
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 As I write this, I'm thinking about lunch, one of the three highlights of my day.  Dinner is recipe testing, breakfast is usually the same thing every day, but lunch is.....a mystery.  Sometimes (often) it's leftovers from dinner.  Sometimes it's the remains of something I just photographed for work.  Sometimes it's just...whatever I can find. When I worked in an… read more

Pickle your fancy

April 8, 2014 by
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Have you ever rummaged through the vegetable drawer, noticing produce that needs to be used but not being inspired to make anything from it? Or maybe you overindulged at the farmer's market and came home with more than you could manage. You mutter to yourself "Maybe tomorrow..." but tomorrow never comes, and you eventually discard the limp vegetables into the compost bin or trash can. There is an… read more

Go a little nuts

April 6, 2014 by
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Nut milks and have steadily grown in popularity with the trend toward minimizing animal products, and they've long been a boon to people who suffer from lactose intolerance. However, if you've read the ingredient list for most nut milks (almond being the most popular), you will likely find a host of added ingredients including sugar, flavorings, and emulsifiers. Reading this… read more

Caramel knowledge

April 5, 2014 by
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As we've discussed before, there is a "food holiday" nearly every day of the year, especially in the U.S. Today's holiday bears mention because it celebrates caramel, that fantastic transformation of a nondescription pantry staple into an exotic treat. Caramel has been part of the cooking lexicon since medieval times, if not before, and with good reason. The dark and… read more

Not your mother’s TV dinner

April 4, 2014 by
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Game of Thrones returns for a new season on April 17, so it's time to answer the burning question, "What would Khaleesi serve?" Food52 has the answer wtih a bevy of recipes to celebrate the return of the series, with each dish based on a quote from one of the George R.R. Martin books that underpin the show. Meanwhile, fans… read more

A peek into the Stone Edge Farm Cookbook

April 3, 2014 by
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After the self-published Stone Edge Farm Cookbook by John McReynolds came out of nowhere to win both IACP Book of the Year and the Julia Child Award for first cookbook, I was intrigued. However, since the book is only available by mail order unless you live in Sonoma, California, I wasn't able to leaf through the book to see if… read more

Featured Cookbooks & Recipes

April 3, 2014 by
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We hope you're enjoying these weekly round-ups and finding some great new recipe ideas from our featured cookbooks, magazines, and blogs. With over 18,000 sample recipes from cookbooks in the EYB library, you can add the ones you want to try to your personal Bookshelf (if you are a free member, this feature will be available to you soon) -- or you just may find… read more

World’s fastest apple peeler?

April 2, 2014 by
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The internet abounds with "tips and tricks" to make cooking tasks easier. We've seen using water bottles to separate eggs, "spanking" pomegranates, and a slew of other time-saving methods. Some of the tips are questionable, but this one looks promising, if potientially a bit dangerous. Using a simple cordless drill and a standard "Y" peeler, Chef Jasper van Ramshorst peels apples… read more

What’s up with France?!

April 1, 2014 by
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I thought it was my imagination at first, but book after book seems to insist: France is back - in case you ever thought it went away.  Maybe it's because we're all sick of winter and dreaming springtime-in-Paris dreams. Maybe it's because once again, people are saying butter is not evil.  Maybe that Provence, 1970 book last year was the trigger.… read more

When it’s good to get fooled

April 1, 2014 by
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Today is April Fool's Day, when pranksters delight in tricking the unsuspecting. Of course, the public is wary and it is ever more difficult to carry off a great prank (at least without blowback). And with today's headlines, sometimes it is difficult to determine whether a story is a hoax or is just a weird bit of news. (There's a new Vegemite… read more

The Fat Duck flies south

March 31, 2014 by
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Restaurants open, close, and change locations every day. Usually it's only noteworthy to the people in the local area. However, when the restaurant in question is Heston Blumenthal's The Fat Duck, and when the move is not across town but across the globe, people pay attention. As reported in The Guardian, the restaurant, including its staff, will travel to Melbourne this December… read more

Amazing amari

March 30, 2014 by
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Until fairly recently, only dedicated cocktail enthusiasts, or perhaps those who had traveled to Italy, knew much about amari, bittersweet herbal liqueurs often served as an aperitif. If you did know an amaro, it was probably the popular Campari, one of the keys to the Negroni cocktail. But lately, amari of all types have exploded onto the cocktail scene. And,… read more

When it looks too good to eat

March 28, 2014 by
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Crack open any cookbook or visit any major cooking blog (and even many minor ones) and you will see page after page of gorgeous food photos. The pictures make you hungry at a glance: each arugula leaf is expertly arranged, each seed in a berry is exquisitely highlighted, and vegetables shimmer ethereally. But, like photos of supermodels, some food photos… read more

Featured Cookbooks & Recipes

March 27, 2014 by
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We hope you're enjoying these weekly round-ups and finding some great new recipe ideas from our featured cookbooks, magazines, and blogs.  We want everyone to enjoy these recipes, so we will only ever include ones that have online links. Over 18,000 online recipes in the EYB library are from cookbooks (that's equivalent to 92 cookbooks!) You can add the ones you want to try to your personal… read more

Hummus is on a mission

March 27, 2014 by
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Surprising news from a recent survey: a quarter of Americans have never heard of hummus, let alone eaten it. (We are left to assume that everyone else in the world knows about it.) But one company is on a mission to change that metric. Sabra, which corners 60% of the hummus market share in the U.S., recently launched an effort to get people to try… read more

Extreme Makeover: fruit edition

March 26, 2014 by
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The kiwifruit is an iconic symbol of New Zealand as well as an important export for the country. But some people think the exotic fruit is held back from greater success by its furry brown wrapping. The most popular fruits in the world are very convenient to transport and consume: think bananas, apples, and grapes. So scientists in New Zealand, sponsored by taxpayer… read more

Cookbook Giveaway – Eggs on Top

March 25, 2014 by
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The latest cookbook from Andrea Slonecker tackles a subject both humble and honored. Eggs on Top explores the variety of ways that eggs can elevate a dish. We're delighted to offer five copies of the book. Andrea talked with us about her cookbook, egg trends, and plans for two more cookbooks. To win a copy, just answer the following question: what… read more

Andrea Slonecker eggs us on with her latest cookbook

March 25, 2014 by
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Eggs have experienced a resurgence recently, with the latest science promoting egg consumption as part of a healthy diet and a growing trend for urban dwellers to raise chickens. Andrea Slonecker's new cookbook, Eggs on Top, explores the countless ways that eggs can elevate a dish. We asked Andrea to discuss the book, egg trends, and her favorite way to make an egg.    You can… read more

March 2014 cookbook roundup

March 25, 2014 by
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Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook."  And for our non-U.S. members, Jane and Fiona provide similar reviews for new U.K., Australia, and New Zealand releases. USA You know it's spring when the first grill books start turning up… read more

Gear Books

March 25, 2014 by
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Whether your own microclimate has bought into it or not, spring is here, which means that in theory publishers will be taking their annual 8-week hiatus from publishing slow-cooker cookbooks so they can concentrate on grill books. I always wonder at the everlasting popularity of slow-cooker books.  I mean, slow cookers are so forgiving - you could be off by… read more

Don’t keep it bottled up

March 24, 2014 by
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Russ Parsons of The L.A. Times recently reminded us of the importance of purging the spice drawer. His story is probably similar to that of many other cooks: you buy a spice to make a particular recipe, the bottle languishes in your cupboard for several months or even years until you pull it out to make another dish, only to… read more
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